07 May Tomato Gratin

Ingredients:

  • 4 slices Whole-Grain Bread, torn into quarters
  • 1 tablespoon Minced Garlic
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
  • 4 Medium Tomatoes, sliced
  • 1/4 cup chopped Fresh Basil
  • 1/2 teaspoon freshly Ground Pepper
  • 1/4 teaspoon salt

Directions:

  1. Preheat oven to 350°F. Coat a shallow 2-quart baking dish with nonstick spray.
  2. Place Bread in a food processor and pulse until coarse crumbs form. Add Garlic, Oil and Cheese; pulse to combine.
  3. Spread the seasoned Breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes, turn up to 450°F if needed to brown.
  4. Meanwhile, layer Tomato Slices in the prepared baking dish, sprinkling each layer with Basil, Pepper and Salt. If Tomatoes are juicy, drain on paper towels before layering. Bake the Tomatoes for 10 minutes; Sprinkle with the Toasted Breadcrumbs, and bake for 10 minutes more. Serve immediately.

Nutrition

Per serving: 128 calories; Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

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30 Apr Sweet Pepper Pasta With Kale

Ingredients:

  • 4 cups Whole wheat (8 ounce) package uncooked farfalle (bow tie) pasta
  • 3 cups Roughly Chopped Kale
  • 4 Chopped Green Onions
  • 1 medium Red Bell Pepper, chopped
  • 1 Medium Yellow Bell Pepper, chopped
  • 4 Cloves Garlic, chopped
  • 1 pinch Fresh Basil
  • 1 tablespoon Olive Oil
  • 1 pinch Ground Cayenne Pepper
  • Salt and Ground Black Pepper to taste
  • 8 ounces Feta Cheese, crumbled

Directions:

1.  Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain.

2.  Heat oil in a skillet over medium heat. Stir in Red Pepper, Yellow Pepper, Kale, Onion and Garlic. Season with Basil, Cayenne Pepper, Salt and Black Pepper. Cook until Vegetables are tender.

3.  In a large bowl, toss cooked Pasta with skillet mixture. Sprinkle with Feta Cheese to serve.

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24 Apr Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

Ingredients:

  • 1 thick slice Crusty  Bread or 3 thick slices Baguette cut into 1/2-inch cubes
  • 1 pound Asparagus Spears , trimmed
  • 4 tsp. Extra-Virgin Olive Oil
  • Sea Salt and freshly Ground Pepper
  • 1 Tbsp. Lemon Juice
  • 3 ounces fresh Goat Cheese , crumbled
  • Zest of 1 Lemon , removed in long, thin strips

Directions:

1.  Preheat oven to 425°. Arrange Bread Cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

2.  Arrange Asparagus on sheet. Drizzle with 2 teaspoons Olive Oil, and season to taste with Sea Salt and Pepper. Toss to coat. Roast, rolling Asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

3.  Sprinkle Lemon Juice over Asparagus, then scatter Bread Crumbs on top. Drizzle remaining Olive Oil; top with Goat Cheese and Lemon Zest. Season to taste with Salt and Pepper. Serve immediately.

Serves 4

Extra idea: These flavors would also work together harmoniously as a canapé—the Goat Cheese spread thin on Crustless Bread, the Asparagus steamed and sliced thin, the Lemon Zest curled on top.

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16 Apr One-Pot Pasta with Tomato-Basil Sauce

Ingredients:

  • 12 ounces Fusilli Pasta
  • 6 Fresh Diced Tomatoes
  • 1/2 Medium-size Yellow Onion, sliced
  • 4 Garlic Cloves, sliced
  • 1 Tablespoon Fresh Oregano
  • 1 tablespoon Olive Oil
  • 2 cups Chicken Broth
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Crushed Red Pepper (optional)
  • 4 cups Spinach Leaves
  • 1/3 cup firmly packed Fresh Basil Leaves
  • Freshly grated Parmesan Cheese

Directions:

1.  Place first 8 ingredients and, if desired, Crushed Red Pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until Pasta is slightly al dente, stirring at 5-minute intervals.

2.  Remove from heat, and stir in Spinach and Basil. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese. Makes 6 servings

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16 Apr Baked Kale Chips

Ingredients:

  • 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed- Wash and Dry thoroughly.
  • 1 tablespoon olive oil
  • Salt and Pepper

Directions:

1.  Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets.

2.  Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

3.  The Kale cooks down considerably so what looks like a lot at first goes very quickly. Use Garlic Salt, Lemon Pepper, Parmesan, etc.
Amount Per Serving:   Serving Size: 1 (14 g), Servings Per Recipe: 1, Calories 5, Total Fat 0.5 g

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09 Apr Lemon-Garlic Spinach and Kale

Ingredients:

  • 1 tbsp Extra Virgin Olive Oil
  • ½ a medium onion
  • 1 garlic clove, minced
  • 4 cups spinach
  • 2 cups kale
  • Juice of ½ a lemon
  • ¼ cup pine nuts, toasted
  • Salt and pepper to taste

Directions:

1. Heat olive oil in a sautéed pan over medium-high heat.  Add onions and cook until translucent.  Add garlic.

2.  Begin to add spinach and kale a little at a time, each time leaving enough room to stir.  As the vegetables cook down and begin to wilt, add more.  Continue until all of the spinach and kale is added.  Let cook for about 7 minutes, or until all leaves are wilted.

3.  Once wilted, take off heat.  Pour lemon juice on top and stir.  Add salt and pepper to taste.  Stir in.  Top with pine nuts.

Nutrition Information:
Serving Size: 100g; Servings: 4 (with Pine Nuts); Calories: 118; Calories from Fat: 79; Total Fat: 9g; Saturated Fat: 1g; If you use 1/4 cup corn rather than the pine nuts, calories  drop to 40 per serving.

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23 Oct Mashed Sweet Potatoes

Ingredients:

  • 2 pounds sweet potatoes
  • 1/2 cup heavy cream
  • 3 tablespoons light brown sugar
  • 3 tablespoons butter
  • 2 tablespoons cane or maple syrup
  • Pinch salt and pepper
  • 1 teaspoon fresh thyme leaves, optional

Directions:

1.  Preheat the oven to 350 degrees F.

2.  Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle.

3.  Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve. 4 Servings

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16 Oct Pork with Squash and Apples

Ingredients:

  • 1 teaspoon freshly grated nutmeg
  • 1 1/2 teaspoons minced garlic (about 2 large cloves)
  • 2 tablespoons chopped fresh sage
  • 2 1-pound pork tenderloins, trimmed
  • Kosher salt and freshly ground pepper
  • 1 small butternut squash, peeled and cut into 1-inch pieces
  • 2 cooking apples, peeled and cut into 1/2-inch pieces
  • 1 medium red onion, cut into 1/2-inch pieces
  • 1 tablespoon honey mustard
  • 1 sprig fresh rosemary
  • 5 tablespoons unsalted butter, cut into pieces

Directions:

1.  Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.

2.  Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.

3.  Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.

4.  Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

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08 Oct Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

1 1/2 cups raw whole pumpkin seeds

2 teaspoons butter, melted

  1. Preheat oven to 300 degrees F (150 degrees C)
  1. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Cajun Spiced Roasted Pumpkin Seeds

Directions

  1. Preheat oven to 300 degrees
  2. Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to combine. Spread seeds onto a baking sheet in a single layer.
  3. Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

Tips:

Carve the pumpkin, scoop the seeds into a colander and the pumpkin onto newspaper. After you drain the rinsed seeds, pour them onto a large, dry cookie sheet and let them sit for 24 hours or so to dry out. Seeds will roast better if not wet when they go into the oven.

You can boil the seeds in salted water for 20 minutes, and then lay out on a cookie sheet overnight to dry. Mix with 1 tablespoon salt, 1 tablespoon melted butter and 1 tablespoon olive oil and spread the coated seeds on a cookie sheet and bake for 30 minutes at 300 degrees.

Double or triple this roasted pumpkin seed recipe depending on how many cups of seeds you have. One large pumpkin will generally yield 1 cup of pumpkin seeds, and smaller pie pumpkins will yield about the same amount. Toss a salad with these seeds, sprinkle over a chicken dish, or serve as a snack.

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24 Sep Rotini with Spicy Winter Squash

Ingredients:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 6 large garlic cloves, thinly sliced
  • 1 large red onion, thinly sliced
  • 2 teaspoons crushed red pepper
  • 2 pounds butternut squash—peeled, seeded and cut into 1/2-inch cubes
  • 1 tablespoon finely chopped thyme
  • Salt and freshly ground pepper
  • 1 1/2 pounds Rotini or small shells
  • 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving

Directions:

1.  Bring a large pot of salted water to a boil. In a large, deep skillet, heat the olive oil. Add the garlic, onion and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic and onion are softened, about 5 minutes. Add the squash and thyme, season with salt and pepper and cook for 5 minutes, stirring occasionally. Cover and cook over moderately low heat, stirring occasionally, until the squash is tender, about 5 minutes.

2.  Meanwhile, add the rotini to the boiling water and cook until al dente. Drain, reserving 1 cup of the pasta cooking water. Add the rotini to the squash mixture in the skillet, then stir in 1/2 cup of the pasta cooking water and toss gently to combine. Add the 3/4 cup of caciocavallo, season with salt and pepper and stir gently; add a little more pasta water if necessary. Serve the pasta right away, passing more cheese at the table.

**You can substitute pumpkin or hubbard squash for the butternut. Cook the squash until it’s soft but not falling apart—you don’t want al dente squash, but not too soft.

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